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A superb dish that is sure to impress. Why not wow your guests by making it in front of them.
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4 scoops of Carte D’Or Rum and Raisin Ice Cream (100g/200ml)
3 ripe pears, peeled and cut into 8
2 tbsp lemon juice
25g light brown sugar
¼ tsp mixed spice
50ml dark rum or brandy
Toss the pears with the lemon juice in a medium bowl.
Melt the butter in a non-stick frying pan over a medium heat, add the pears, sugar and mixed spice and toss gently. Cook for 4 – 5 minutes or until pears are slightly caramelised.
Heat the rum or brandy in small saucepan, do not boil. Carefully light with a match and pour flaming liqueur over the pears.
Scoop the Carte D’Or Rum and Raisin Ice Cream into 4 dessert dishes.
Serve the pear mixture liqueur over the Carte D’Or Rum and Raisin Ice Cream.